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Chicken & Bacon Tart

Chicken & Bacon Tart
If you’re one of those folks who think bacon is a food group, you’ll love this weeknight-friendly twist with a sweet and spicy kick from jalapeno jelly. Crisp puff pastry and store-bought chicken strips make prep work goof-proof! —Simple & Delicious Test Kitchen
4 ServingsPrep: 25 min. Bake: 15 min.

Ingredients

  • 1/4 pound bacon strips, cut into thirds
  • 2 medium onions, halved and thinly sliced
  • 2 medium apples, peeled and thinly sliced
  • 1 package (9 ounces) ready-to-serve roasted chicken breast strips
  • 1/4 cup jalapeno pepper jelly
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1 sheet frozen puff pastry, thawed
  • 3/4 cup shredded cheddar cheese
  • 1/4 teaspoon pepper
  • 1 tablespoon minced fresh parsley

Directions

  • In a large skillet, cook bacon over medium heat until crisp. Remove
  • to paper towels with a slotted spoon. Saute onions and apples in
  • drippings until tender. Stir in the chicken, jelly, thyme and salt.
  • On a lightly floured surface, unfold puff pastry. Roll into a 10-in.
  • x 9-in. rectangle. Transfer to a 15-in. x 10-in. x 1-in. parchment
  • paper-lined baking sheet. Prick with a fork.
  • Spread chicken mixture over pastry to within 1 in. of edges. Sprinkle
  • with cheese and pepper. Press edges with a fork, forming a
  • decorative border.
  • Bake at 425° for 10 minutes. Sprinkle with bacon; bake 5-10
© Taste of Home 2013

2 of 2

Chicken & Bacon Tart (continued)

Directions (continued)

  • minutes longer or until golden brown. Sprinkle with parsley. Yield:
  • 4 servings.
Nutrition Facts: 1 piece equals 693 calories, 37 g fat (13 g saturated fat), 76 mg cholesterol, 1,023 mg sodium, 65 g carbohydrate, 7 g fiber, 28 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013